I don’t like lemon curd.
I can remember my brother wolfing it down by the spoonful and my mum using it for lemon meringue pie but I could not get past the grey tinge to what I knew to be a yellow fruit. To overcome this I decided to try making my own. Turns out it’s a right piece of the proverbial and the result is bright yellow, zingy and fresh.
I used it to mix into some whipped cream to top a cake but colleagues at work slathered it on crumpets and my brother just went at it with a spoon, some things don’t change. However some things do – I do like lemon curd.
- Melt butter in bain marie (bowl over gently simmering water to you and me)
- When melted add sugar, beaten eggs, lemon juice and rind
- Keep heat as low as you can and use a metal spoon to keep the mixture moving
- The curd will thicken slowly. Be patient. When the curd is thick enough to coat the back of the spoon, it is done. Be careful not to overheat, the mixture may curdle and separate.
- Pour into sterilised jars and cover as if it were jam.
This recipe makes about 500g and will keep for 2 weeks. Well in theory anyway, mine lasted about 2 days!!